Author Notes: Recipe slightly edited from the version digitized in the Library of Congress's collection. —Food52
Makes: 5 large pancakes
cup all-purpose flour
tablespoons baking powder
cups whole milk
cup peanut butter
tablespoon shortening, melted, or any neutral oil, like canola
In This Recipe
- In a large mixing bowl, combine the dry ingredients. In a separate, medium mixing bowl, combine the egg, whole milk, and peanut butter. Whisk together the wet ingredients until combined (it's ok if there are still some grains of peanut butter).
- Pour the wet ingredients over the dry ingredients and mix until just combined.
- Add the shortening or oil to a skillet and bring to 275° F. Spoon roughly one-fifth of the batter into the pan, into a roughly 4-inch pancake. Cook for about 2 minutes until bubbles form around the edges and the pancakes look dry and airy. Use a thin spatula to gently lift it and flip over to the other side. Cook for 2 to 2 1/2 minutes, until cooked through and golden-brown. Repeat with the rest of the batter and serve warm.
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